Candied Fennel

Have a baking sheet ready.

Heat an ungreased skillet over medium heat. Add the fennel and sunflower seeds and toast lightly, stirring them constantly until toasted. Remove the seeds to a plate and set aside.

Add the sugar, water, and butter to a heavy saucepan. Heat over low heat, stirring, until the sugar dissolves.

Increase the heat to medium high and bring to a boil for 2 minutes or until the liquid become a syrup.

Remove the pan from the heat and stir in the baking soda, ground fennel, white pepper, and seeds. Mix quickly to coat the seeds with the syrup.

Pour the mixture onto the baking sheet, breaking up big clumps of the seeds with a spoon or spatula.

Let the mixture cool. When cool, break into pieces. Store in an airtight container.